Food services promoting wellness (5 cr)

Evaluation scale

1-5

Objective

The student recognizes and is able to structure public food services as actors in promoting the helth and well-being of the population and the individual. He / she is able to describe the principles of a food service that promotes nutritional health. The student is familiar with the minimum nutritional quality criteria for meal portions, menu planning, and public food procurement, and is able to give examples of these. The student identifies criteria in the design of food services for different customer target groups. He knows the Heart symbol and is able to use it in nutrition communication and food service planning.

Content

Regional and municipal nutritional health promotion The principles of a food service that promotes well-being by customer target groups Nutrition care and malnutrition Communicating the quality of nutrition in a restaurant per menu and per meal Minimum quality requirements for nutritional and dietary recommendations for different parts of a meal, a menu and a Heart symbol product Nutrition quality criteria in municipal and state public food procurement

Qualifications

Food and nutrition (completed) Special dietary needs (completed)